Cumin-Maple Roasted Delicata Squash with Harissa
Chickpeas and Lime Yoghurt by Hetty McKinnon

Hetty from Arthur St. Kitchen has graciously shared with us this wonderful plate of squash, chickpeas and yogurt. Seemingly simple ingrediants, but these rubout flavors will bring you back for more. If you are not familiar with Hetty’s recipes, do yourself a favor and scroll down her long list of drool worthy vegetable based goodness and then head to amazon and get your hands on one (or all) of her books.

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If you can’t find delicata squash, use butternut squash or whatever pumpkin you can find! 

Gluten free | Vegan if you omit the butter and yoghurt

Serves 4

  • 2 delicata squash, halved lengthways and deseeded

  • 1 tsp cumin seeds

  • 2 tbsp maple syrup

  • extra virgin olive oil

  • 1 tbsp pumpkin seeds, toasted

  • handful of coriander leaves

  • sea salt and black pepper

Harissa Chickpeas

  • 2 tins chickpeas, drained

  • 2 tbsp Signature Harissa paste

  • 1 tsp sea salt

  • zest of 1 lime

  • extra virgin olive oil

  • knob of butter

Lime Yoghurt

  • 1 cup of Greek yoghurt

  • juice of 1 lime

  • sea salt and black pepper

  • extra virgin olive oil

Preheat oven to 180˚C/350˚F.

Slice the delicata squash, with skin on, into 8mm thick pieces. Place the delicata slices on a large baking tray and sprinkle over the cumin seeds. Drizzle with maple syrup, olive oil and season with sea salt and toss to coat the delicata. Place in oven and roast for 20 minutes or until tender and turning golden.

Meanwhile, place the chickpeas in a bowl with the harissa paste, sea salt and lime zest and toss to combine. Heat a medium frying pan to medium heat and drizzle in a couple teaspoons of olive oil along with a knob of butter. Add the harissa coated chickpeas and panfry for 5 minutes.

To make the lime yoghurt, combine all the ingredients and stir well.

To serve, spread the lime yoghurt onto a large serving platter, top with a layer of harissa chickpeas, then a layer of roasted delicata. Continue layering until you have used up all the chickpeas and delicata. Top with a big handful of coriander leaves and a scatter of pumpkin seeds.

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Recipe & photos courtesy of Hetty McKinnon.

 
 

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